Tarragon Lobster Salad

1. 1

   Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water.

2. 2

   Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.

3. 3

   Return water to a boil and cook remaining 2 lobsters in same manner.

4. 4

   While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.

5. 5

   When lobsters are cool, remove meat from claws, joints, and tails.

6. 6

   Discard tomalley, any roe, and shells (or save for another use).

7. 7

   Cut meat into 1/2-inch pieces.

8. 8

   Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture.

9. 9

   Add lobster meat and toss gently to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.